A case analysis on the management practices of kimpura and sugi Japanese restaurant

• Main Authors: Asuncion, Jeanette G., Llanto, Michelle C., Pantaleon, Marilen P.
• Format: text
• Language: English
• Published: Animo Repository 1994
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/11622
• Institution: De La Salle University

This paper aims to know the management practices being followed by Kimpura and Sugi Japanese Restaurants. Both restaurants have a branch at Greenhills, San Juan and Makati where there is great access to the higher classes of society. Discussions in the study were focused on the activities engaged by the two restaurants in relation to the selection processes, training programs, planning and decision-making, promotion and motivation. In addition, the style of management, either a Japanese or Filipino will be taken up as well as the similarities and differences in the management practices by Kimpura and Sugi Japanese Restaurant. The study falls under the descriptive method since the study required a description of the management practices of Kimpura and Sugi. Interviews were conducted with those who belong to the upper-level management and middle-level management. These positions include the FoodService Supervisors, Dining Supervisors, Personnel Supervisor, Executive Chef and Receptionist. On the other hand, the lower-level management positions of the restaurants were interviewed to be able to cross-validate the answers given by each of the interviewees. After gathering information based from the interview with Kimpura and Sugi, the results were achieved. With the given findings, the researchers were able to conclude that the two restaurants did not succeed because of the Japanese style of management. In management, both the Japanese style and the Filipino style were being practiced by the two restaurants as can be seen on their attitudes toward work. Based on the study, the researchers recommend students to look at the lifestyle of Japanese chefs in the country. Not much was said about them but they contribute a lot in the over-all operation of the restaurants. For the restaurants, management should not only focus on the lower-level management because the middle-level management also need some training and open discussions.